Hello my fellow diabetics,

The last time (yesterday) I recommended, that you should eat and make into cakes and desserts only low-sugar fruit.

I feel that I kind of left you in the lurch so today here's the complete list of fruit in terms of sugar content.

Fruits Lowest in Sugar

• Small Amounts of Lemon or Lime


• Rhubarb


• Raspberries 


• Blackberries


• Cranberries

Fruits Low to Medium in Sugar

• Strawberries
• Casaba Melon
• Papaya
• Watermelon                                                                     
• Peaches
• Nectarines
• Blueberries
• Cantaloupes
• Honeydew melons
• Apples
• Guavas 
• Apricots
• Grapefruit

Fruits Fairly High in Sugar

• Plums
• Oranges
• Kiwifruit
• Pears
• Pineapple

Fruits Very High in Sugar

• Tangerines
• Cherries
• Grapes
• Pomegranates
• Mangos
• Figs
• Bananas
• Dried Fruit, such as dates, raisins, dried apricots, and prunes and some dried berries.

For me It is a very huge pity, that bananas are on the high sugar fruit list. They are my all-time favorite fruit and contain so many good nutrients, that one could live of them and a couple of nuts and water for quite a long time and have the strength of a giant, hairy ape.

I love bananas so much that I even take photos of them. And look at the cute little babies:

And I am not saying you should not eat bananas at all as a diabetic. But you should watch out for their high sugar content. Together with this advice I throw in another recipe for a delicious

BANANA and COCONUT BREAD:

Ingredients

• 1-1/2 cup whole wheat flour, divided
• 1/2 tsp salt
• 1/2 cup coconut, unsweetened, shredded
• 1 cup mashed banana
• 2 tsp baking powder
• 3 tbsp vegetable oil
• 1/2 tsp baking soda
• 1 tbsp honey (You might want to replace this with 1/2 teasp. STEVIA)

I will explain the sweet herb "stevia" on an extra post. It's a sweetener without chemical components and available in most food stores and supermarkets.

Directions

1. Mix together 1-1/4 cups of flour, coconut, baking powder, baking soda and salt in a bowl.
2. Combine banana, oil and honey. Stir into flour mixture quickly (gently) until combined. Add part of the remaining 1/4 cup flour if needed. Batter will be lumpy.
3. Spread batter evenly in a lightly greased (and/or waxed paper lined) 8x4-inch loaf pan.
4. Bake at 350F about 45 minutes until toothpick inserted in center comes out clean.
5. Cool 10 min in pan. Turn out of pan, cool completely on rack. Wrap in waxed paper and store overnight before slicing.

YUMMIES!

Please let me know how your banana coconut bread turned out. You can add some ground almonds and -zapp- you have the ideal breakfast bread, filled with goodness and taste.

Good Bye for today,
Barbara